A savory Greek pastry made of impossibly flaky phyllo dough encasing a rich, herbaceous filling of spinach, feta cheese, and dill.
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Sauté the scallions and spinach until wilted. Drain excess liquid thoroughly by squeezing in a towel.
In a large bowl, combine the dry spinach mixture with the feta, dill, and eggs. Mix well.
Brush a 9x13 dish with oil. Layer half of the phyllo sheets in the bottom, brushing each individual sheet with oil.
Spread the spinach filling evenly over the phyllo base.
Top with the remaining phyllo sheets, again brushing each layer with oil.
Score the top layers into squares and at 350°F (175°C) for 45 minutes until golden and crisp.
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